Low-Carb Pumpkin and Sage Lasagna

This Low-Carb Pumpkin and Sage Lasagna is a delightful twist on the classic Italian dish, perfect for those following a keto lifestyle. Creamy pumpkin puree layered with savory sage-infused ricotta and mozzarella cheese creates a rich, comforting meal without the carbs. Ideal for a cozy dinner, this lasagna is not only delicious but also visually appealing.

Course Dinner

Cuisine Italian

Keyword healthy lasagna, Keto Pumpkin Recipes, Low Carb Lasagna, pumpkin lasagna, sage lasagna

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 320kcal

Equipment

Mandoline or sharp knife
Mixing bowls
9x13 inch baking dish
Aluminum foil
Oven

Ingredients

2 cups Pumpkin Puree
15 oz Ricotta Cheese
2 cups Mozzarella Cheese, shredded
½ cup Parmesan Cheese, grated
2 large Eggs
2 tablespoons Fresh Sage, chopped
2 cloves Garlic, minced
1 tablespoon Olive Oil
1 tsp Salt
½ tsp Black Pepper
3 medium Zucchini (for noodles) about 1 lb or 450g
¼ tsp Nutmeg

Instructions

Begin by slicing the zucchini lengthwise into thin strips using a mandoline or sharp knife to create your "noodles." Lightly sprinkle salt on the zucchini strips and let them sit for about 15 minutes to draw out moisture. After 15 minutes, pat them dry with paper towels.
In a large bowl, combine the ricotta cheese, eggs, chopped sage, minced garlic, salt, black pepper, and nutmeg. Mix well until smooth and creamy.
In another bowl, mix the pumpkin puree with a pinch of salt and pepper. This will serve as the flavorful base layer.
Preheat your oven to 375°F (190°C).
In a greased 9x13 inch (23x33 cm) baking dish, start layering your ingredients. Begin with a layer of the pumpkin puree, followed by a layer of zucchini noodles. Next, spread half of the ricotta mixture over the zucchini, then sprinkle a third of the mozzarella cheese. Repeat the layers, finishing with a final layer of pumpkin puree and the remaining mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
Once baked, remove the lasagna from the oven and let it cool for about 10 minutes. This allows the layers to set, making it easier to slice. Serve warm and enjoy!

Notes

Feel free to substitute the fresh sage with dried sage if fresh is unavailable; use about 1 tablespoon (3g) of dried sage.

For an extra kick, consider adding a pinch of red pepper flakes to the cheese mixture.

This lasagna can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat in the oven before serving.

Nutrition